Rich and flavoursome, this coconut curried chickpea soup is sure to warm your body and soul!
A number of years ago I bought Carla Snyder & Meredith Deeds 300 Sensational Soups cookbook. It has been one of the most used books in my collection! With winter fast approaching, I love digging into a steaming bowl of soup, especially after getting out to hike or ski in Gatineau Park!
This particular recipe is vegan friendly, full of flavour and only gets better the next day!
Coconut Curried Chickpea Soup – Serves 6
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 lbs small red potatoes, cut into 1/2 inch cubes
- 4 cups vegetable stock
- 1 cup unsweetened coconut milk
- 1/2 tsp salt
- 2 cans (14 – 19 oz/398 – 540 mL) chickpeas, drained and rinsed
- 1 zucchini, cut into 1/2 inch pieces
- 1 tbsp packed light brown sugar (I omitted this one)
- 1 tbsp freshly squeezed lime juice
- 2 cups packed baby spinach (approx 3 oz or 90g)
Garnish with toasted shredded coconut
1. In a large pot, heat oil over medium heat. Add onion and saute until softened (about 6 mins). Add garlic and saute for 1 min. Add curry powder and saute for 10 seconds. Add potatoes and stir to coat.
2. Add stock and coconut milk; cook for 10 minutes. Add chickpeas and zucchini; cook for 1o minutes or until tender. Stir in brown sugar and lime juice. Add spinach and stir until wilted. Season with salt and pepper to taste.
3. Ladle into bowls and garnish with toasted coconut.
If you like it hot, throw in a dash of cayenne pepper or some red pepper flakes.
The fragrant curry, rich coconut milk and the meaty texture of the chickpeas are sure to keep you warm as winter approaches. Hope you enjoy it as much as I did!